Salad celebrates diversity

Israeli Soul is the name of a handsome new cookbook and intimate food history of the Middle Eastern country.

Authors Michael Solomonov and Steven Cook, chef and co-owner respectively of Zahav, Philadelphia’s celebrated Israeli restaurant, have produced another outstanding cookbook (Raincoast, $50).

Their first, Zahav (2016), was a prizewinner. The new book covers iconic dishes, created as the Jews travelled the world, and is part of a cuisine, as the authors put it, “that is both ancient and modern.”

Two useful pages tell how to make the spice blends and sauces that distinguish the cuisine.

Travellers can take note of the addresses of the best public markets in Jerusalem, Tel Aviv and Haifa.

People, whether cooks, servers or happy consumers, are a major presence in the photographs and stories.

Photographer Michael Persico’s shots give the impression you have taken an insider’s tour of the country.

This simple recipe for fattoush, the Lebanese salad with pita, is an example of Solomonov’s careful interpretations.

“Salad,” he writes, “is both a common denominator of Israeli cuisine and a celebration of its diversity.”

The salad section includes eight “quick essential” salads, and goes on to such cooked varieties as Turkish eggplant, Arabic bean, dill tabbouleh, egg salad and pickled watermelon.